Ingredients

2 ripe mangoes
2 Lebanese cucumbers
1 lime, juiced
5ml (1 teaspoon) white wine vinegar
40ml (2 tablespoons) olive oil, plus extra to brush
1 tablespoon chopped fresh coriander
300ml white wine
300ml thickened cream
1 teaspoon saffron threads
36 large scallops with roe, cleaned
Bamboo or wooden skewers

 Instructions 

1. Peel mangoes and slice flesh into long slivers. Set aside
2. Use a vegetable peeler to peel thin slices from the cucumber
3. Place in a bowl with lime juice, vinegar, oil and coriander
4. Soak skewers in water to prevent from burning
5. Place wine, cream and saffron in a pan over low heat
6. Simmer 5-6 minutes until thickened. Set aside
7. Thread 3 scallops onto each skewer, brush with olive oil
8. Season with salt and pepper
9. Heat a non-stick fry pan over high heat
10. Fry scallops 1 minute each side until opaque
11. Place two skewers on each plate, with mango and cucumber
12. Drizzle with saffron cream

Sustainability

fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.

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Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.

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Recipes

fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!